Potato And Leek Casserole Recipe

No Photo

Have you made this?

 Share your own photo!

Potato and Leek Casserole

Kitchen Crew


Featured Pinch Tips Video

☆☆☆☆☆ 0 votes


3 c
leeks, scrubbed and cut in 1/2" pieces
1/2 c
carrots, shredded
2 Tbsp
olive oil
1 tsp
rosemary, dried
1 c
vegetable broth
2 lb
red potatoes, unpeeled and sliced in thin rounds
1/4 c


1Preheat oven to 375 degrees.

2In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft.

3Add seasonings; mix well.

4Layer a well-oiled 2 1/2 to 3 quart casserole (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables; repeat and finish with last 1/3 of potatoes.

5Pour broth evenly into casserole; cover and bake for 50 minutes covered at 375 degrees.

6Uncover and bake for another 10 minutes.

7Garnish with parsley and/or chives.

8Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.

About this Recipe

Course/Dish: Potatoes, Side Casseroles
Other Tag: Quick & Easy